Grain Free Lime Pie Bars (refined sugar free option)

Description

Tangy and bright lime bars with a healthy faux, graham crackery crust. Made with all plant based ingredients. These bars are healthy and light without compromising on flavor or texture!

Ingredients

Crust*

1/2cupblanched almond flourBob's Red Mill

1cuphalfed raw unsalted walnuts

2tbspmaple syrup

1tbspcoconut oil

1tbspcoconut sugar

Filling

1tbsppotato starch*

1/2cuplight coconut milk (can sub for nut milk)*I use Native forest "simple" in a can

2tbspcane sugar*

1/2cupfresh lime juice (key lime or normal)about 2 limes

1tbsplime zestabout 2 limes

2tbspmaple syrupor to taste

1/2tspvanilla

1/4tspsalt

1/2cupcoconut whip cream

Coconut Whip Cream

Full fat coconut milk from a can refrigerate can*

1tspvanilla extract

1-2tbsppowdered sugar

Instructions

Crust

Preheat your oven to 350 degrees F.

Line the bottom of a 9x9 pan or muffin tin with parchment paper/liners (do not skip this step).

In a food processor mix all of your crust ingredients until the walnuts are in small chunks.

Transfer the crust mixture into your pan or muffin tin.

Press down the crust mixture with your hands until even.

Bake for 12-18 minutes until golden brown (the crust will firm up and become crispy after it cools). If using muffin tins bake for 10-12 minutes.

Let the crust fully cool.

In the meantime make the filling.

In a small sauce pan whisk together the potato starch, 1/2 cup light milk, cane sugar and vanilla. Place over medium heat, use a plastic spatula to constantly stir and scrap the sides and bottom. In about 2-5 minutes the mixture will thicken, you want it thick and jiggly, and the consistency of thick custard. Remove from heat and add in your lime juice, lime zest, salt and maple syrup. Stir until combined.

Taste your mixture, you want a sweet/tart balance. Using your judgement and personal taste add in more maple syrup or lime juice depending on how sweet you like it.

Place the pan back on medium heat for about 1 minute. You're looking for a thick, not pour-able consistency (like pudding), and remember it will thicken more as it cools.

Place into a bowl, cover with plastic wrap and refrigerate until cool (about 1-2 hrs).

Once the crust and filling are cool make the coconut whip cream.

Remove the can of coconut cream from the fridge, carefully scoop out the hard white part of the coconut cream leaving behind the liquid part. Use a hand mixer to whip the coconut cream until soft and airy. Add vanilla extract and powdered sugar. You decide how sweet you want the whip cream, add powdered sugar 1/2 tbsp at a time until you reach the desired sweetness (I like about 1 tbsp per 8 oz of coconut cream).

Take your cooled lime pudding and add in 1/2 cup of your coconut whip cream. Use the same electric hand mixer to blend until combined.

Recipe Notes

Thai Kitchen brand makes good whip but the liquid to cream ratio is a rip off. You may need two can's if your using this brand.

NUT FREE: if you cannot eat nuts you can replace the crust with a graham cracker crust.

Crust: Do not make any substitutes. The almond flour and raw nuts are needed to make the crust work.

Potato starch: can substitute for corn starch, but will not be paleo. Do not use arrowroot starch, it will not work.

Milk: I have made this recipe with homemade cashew milk and Native Forest "Simple" coconut milk, both turned out great. Both are guar gum and carrageenan free, which I talk about why I don't eat HERE.

Sugar: you can sub the cane sugar for coconut sugar but the flavor will be slightly like caramel. Also, if vegan us a bone char free cane sugar, I like the brand Wholesome.

Summary

Recipe Name

KEY LIME PIE BARS (GF, VEGAN, PALEO)

Author Name

Highkey Healthy

Published On

2018-05-04

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